These rice cakes are delicious warm with salad for dinner and even better for lunch the next day.  Enjoy 🙂
Brown Rice Cakes
- 2 cups of cooked brown rice
- 200 g shredded chicken breast
- 1 small capsicum, thinly diced
- 3 shallots, thinly sliced
- 1 cup grated mozzarella
- 3-4 eggs, lightly beaten
- 1/4 cup Basil leaves, thinly sliced
- extra 1/2 cup grated mozzarella
In a large mixing bowl combine cooked rice, chicken, capsicum, shallots, basil and mozzarella. Â Spoon mixture into greased Texas muffin tins and press down gently. Â Sprinkle extra mozzarella over the top and bake in a 200 degree until cheese is golden.